Onion rings in batter: American fast food

1. Prepare the ingredients according to the list.

2. Peel the onion and cut into rings about 0.5 cm thick. Divide the resulting onion pieces into separate rings.

3. If time permits, arrange the onion rings in a wide bowl in layers. Pour kefir in such an amount that the rings are completely immersed in kefir.

Add a few pinches of ground black pepper and salt to taste. Place the rings in the refrigerator for at least 1.5-2 hours, and preferably overnight. If there is no time, this step can be skipped, but pickled rings taste more tender and a little tastier.

4. To prepare the batter: break the chicken egg into a bowl, add milk and beat for several minutes, until a homogeneous mixture is obtained. Then, while stirring, gradually add wheat flour, spices and cornstarch. And mix everything thoroughly so that there are no lumps left.

5. In addition to the batter, prepare two more containers - with flour and breadcrumbs (I have homemade "Panko"). Rings can also be cooked without breadcrumbs - this point is up to you.

6. In addition to the batter, prepare two more containers - with flour and breadcrumbs (I have homemade "Panko"). Rings can also be cooked without breadcrumbs - this point is up to you.

7. Heat the vegetable oil very well. If you have a cooking thermometer, the temperature should be around 190 degrees. Alternately dip the onion ring in flour, batter and breadcrumbs. The batter should turn out to be quite thick and envelop the ring in a dense layer. If necessary, you can add a little more flour and starch, until the desired density is obtained.

8. Place the rings in the heated vegetable oil and fry for 1-2 minutes on one side. When the rings are browned, turn them over and fry until golden brown on the other side (about 1-2 more minutes). Put the finished onion rings in batter for a few seconds on a paper towel to absorb excess oil, and then serve.

9. Now let's prepare another popular version of the onion snack - "onion flower".

10. To prepare a snack, select a large head of onion. Cut off the top of the head, leaving the bottom intact.

Set the onion cut down and, stepping back a little from the bottom, make 4 cuts, trying to cut through the onion to the core. Cut each quarter of the onion in half, and then repeat the process 1-2 more times - as far as the size of the onion allows. Turn the onion over and carefully separate the resulting petals (see the video version of the recipe for more details).

11. Measure the milk into a bowl, add 2 eggs and beat until a homogeneous mixture is obtained. Mix flour with spices. Gently dredge the onion flower in the flour, making sure all the petals are covered with flour. Dip the flower in the egg and milk batter with the petals up. Then flip petals down, remove from batter and shake lightly to remove excess liquid.

12. Re-bread the flower in flour. Gently separating the leaves, sprinkle the flower with flour on all sides. Shake off excess flour and place the flower in the freezer for at least 1 hour, petals up.

13. Then carefully, using a spatula or other handy tool, dip the frozen flower in hot vegetable oil, petals down. It is desirable that there be such an amount of oil that the flower can float in it without touching the bottom of the container.

14. Fry the onion flower for 2-3 minutes on one side, then flip and fry for another 2-3 minutes on the other side, until golden brown. Place the flower on a paper towel for a few seconds to absorb excess oil, then serve.

15. The onion flower is ready!

Serve hot with a sauce of your choice. If desired, both the rings and the flower can be sprinkled with lemon juice. Bon appetit!